- Portion size 8 servings
- Credits : © CanadianLiving.com
- 1/4 cup butter
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 2 tablespoons sour cream
- 1 cup pressed cottage cheese
- 1/3 cup raisin
- 1 teaspoon grated lemon rind
- 2 egg whites
- 6 sheets phyllo pastry
- 1/2 cup butter melted
- 1/3 cup fine dry breadcrumbs
- icing sugar
To make 1 cup (250 mL) pressed cottage cheese, drain 1-1/4 cups (300 mL) cottage cheese in fine sieve to remove excess liquid.
In large bowl, beat together 1/4 cup (50 mL) butter, granulated sugar, egg yolk, vanilla, sour cream and pressed cottage cheese. Stir in raisins and lemon rind. Fold in 2 stiffly beaten egg whites.
Place 1 sheet of phyllo on damp tea towel. Cover remaining phyllo with damp cloth. Brush sheet with some of the butter; sprinkle with 1 tbsp (15 mL) bread crumbs.
Layer remaining phyllo, brushing each sheet with butter and sprinkling with remaining bread crumbs.
About 2 inches (5 cm) from one long edge of pastry, spoon cottage cheese mixture lengthwise down pastry in 3-inch (8 cm) wide strip, leaving 2-inch (5 cm) border of pastry at each short end.
Starting at long edge nearest filling, carefully begin to roll phyllo over filling.
Roll up strudel jelly roll-style, folding in edges as you roll.
Roll up firmly but allow a little slack for expansion. Carefully place strudel seam side down on greased baking sheet. Brush with butter.
Cut 7 slits in top. Bake in 400°F (200°C) oven for 30 to 35 minutes or until crisp and golden. Transfer to rack or serving platter. Just before serving warm or at room temperature, dust with icing sugar.